Crispy Tofu with Sauteed Kale Salad

Ingredients

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• Firm Tofu Firm Tofu 400g 1 & 3/5 cups
• Tamari Tamari 3 tbsp 3 tbsp
• Garlic Garlic 2 cloves 2 cloves
• Sesame Seeds Sesame Seeds 2 tbsp 2 tbsp
• Radish Radish 6 6
• Kale Kale 2 handfuls 2 handfuls
• Brussels Sprouts Brussels Sprouts 8 8
• Red Cabbage Red Cabbage 2 leaves 2 leaves
• Broccoli Sprouts Broccoli Sprouts 2 handfuls 2 handfuls
• Rapeseed Oil Rapeseed Oil 1.5 tbsp 1.5 tbsp
• Table Salt Table Salt pinch pinch
• Ground Black Pepper Ground Black Pepper pinch pinch

Instructions

1. 1.Drain and dice the tofu. Place tofu in a bowl with the tamari, minced garlic and sesame seeds and stir to combine. Leave to marinate for at least 15 minutes.
2. 2.Once the tofu has marinated, heat the oil in a large frying pan and fry the tofu ensuring all sides are cooked and crispy.
3. 3.Remove the outer leaves from the Brussel sprouts and halve them. Wash the kale and remove the stems. Wash and slice the cabbage.
4. 4.Remove the tofu from the pan and quickly add another dash of oil, heat and then add the Brussel sprouts, kale and red cabbage. Toss until heated through and starting to become crispy.
5. 5.Plate the tofu, pan-fried veggies, plus the radishes and broccoli sprouts.
6. 6.Season with salt & pepper, sprinkle with extra sesame seeds and serve immediately.

Nutritional Information

• Calories:
  278
• Fat:
  18g
• Sodium:
  261mg
• Carbs:
  13g
• Sugar:
  5g
• Protein:
  23g